Edel-Labskaus

Labskaus
A meatless version of Labskaus, the traditional sailor's stew.
Servings:
Ingredients
  • 14 ounces red beets
  • 9 ounces potatoes
  • salt and pepper
  • 1 tablespoon caraway seeds
  • 2 tablespoons vinegar
  • white pepper
  • salt
  • sugar
  • 1/3 cup milk
  • 1/2 cup red beet juice
  • 2 ounces butter
  • 1 teaspoon finely diced orange peel
  • 6 tablespoons cold-pressed canola oil
  • 2 tablespoons fruit vinegar
  • 2 ounces finely diced gherkins
  • 2 shallots peeled and finely diced
  • 1 bunch dill chopped finely
Instructions
  1. Wash the beets and place them, unpeeled, in salted water with a little sugar, one tablespoon caraway seeds and a splash of vinegar. Cook until tender. Allow the beets to cool, then peel and dice them.
  2. Peel the potatoes and cook them until done. Chop the peeled shallots and gherkins finely. Wash and finely chop the dill.
  3. Put 2 tablespoons of the beets aside and place the rest into a pan with the milk, butter, beet juice, a little caraway and the orange peel and bring to the boil. Add the cooked, drained potatoes and coarsely mash the mixture with a potato masher.
  4. Mix the oil, fruit vinegar, gherkins and diced shallots with the reserved beets and season with salt, pepper and dill. Serve this gherkin vinaigrette with the puree.
A meatless version of Labskaus, the traditional sailor's stew.
Servings:
Ingredients
  • 14 ounces red beets
  • 9 ounces potatoes
  • salt and pepper
  • 1 tablespoon caraway seeds
  • 2 tablespoons vinegar
  • white pepper
  • salt
  • sugar
  • 1/3 cup milk
  • 1/2 cup red beet juice
  • 2 ounces butter
  • 1 teaspoon finely diced orange peel
  • 6 tablespoons cold-pressed canola oil
  • 2 tablespoons fruit vinegar
  • 2 ounces finely diced gherkins
  • 2 shallots peeled and finely diced
  • 1 bunch dill chopped finely
Instructions
  1. Wash the beets and place them, unpeeled, in salted water with a little sugar, one tablespoon caraway seeds and a splash of vinegar. Cook until tender. Allow the beets to cool, then peel and dice them.
  2. Peel the potatoes and cook them until done. Chop the peeled shallots and gherkins finely. Wash and finely chop the dill.
  3. Put 2 tablespoons of the beets aside and place the rest into a pan with the milk, butter, beet juice, a little caraway and the orange peel and bring to the boil. Add the cooked, drained potatoes and coarsely mash the mixture with a potato masher.
  4. Mix the oil, fruit vinegar, gherkins and diced shallots with the reserved beets and season with salt, pepper and dill. Serve this gherkin vinaigrette with the puree.
Labskaus